Snickerdoodle Zucchini Bread
This is a great recipe for using those giant zucchini’s that we all seem to discover in our garden! It happens a little to often to me, so I am always in search of or creating recipes to use those “biggie ones” as my kids call them.
This recipe is so delicious, and uses a significant amount of zucchini. So its a big hit around the entire house.
What you need to know about this recipe: coconut oil is super cold temperature sensitive, so if you are using frozen zucchini, make sure it is fully defrosted and at room temperature. If not you will end up with coconut oil chunks in your dough. It will still taste good, but it looks weird. Second: Cream of tartar is a must! It makes this recipe, do not skip it or sub it.
I like to do mine in one giant loaf pan (12 inch) but it can be done in 2 smaller pans. Make sure you grease the pans with some cooking spray. The larger pans can take a while to cook, I’ve had a few raw centers in my day, so continue to check the center with a tooth pick.
Slice the loaf into your desired thickness, I like to do about 1 inch slices. I then individually wrap with plastic wrap and then freeze for up to 6 months, but it usually doesn’t last that long!
Give it a try, tag @colellafarms on Instagram when you do when you do!
RECIPE:
Ingredients:
1 cup coconut oil
3 eggs
1 ¼ cup white sugar
1 tsp vanilla
4 cups flour
2 tsp cinnamon
1 tsp baking soda
½ tsp cream of tartar
1 tsp salt
4 cups grated zucchini
Topping:
½ cup white sugar
1 tsp cinnamon
¼ tsp cream of tartar
Equipment:
Kitchen Aid or Hand Mixer
Smaller bowl
Wooden Spoon
12inch or 2X8 inch loaf pans
Directions:
Preheat overnight to 400F
In a kitchen aid or using a hand mixer, beat coconut oil, eggs, sugar and vanilla until fully combined.
In a separate bowl add flour, cinnamon, baking soda, cream of tartar and salt, whisk until fully combined.
Slowly add the dry mix into the wet mix ½ a cup at a time. Scrape the bottom of the bowl to ensure a uniform mixture.
Shred zucchini and allow liquid to drain using a strainer
Remove bowl from kitchen aid or remove hand mixer. With a wooden spoon, slowly fold in the zucchini until fully coated.
Let stand for 10 minutes to allow zucchini to soften and flour to absorb all liquid.
For the topping, combine white sugar, cinnamon and cream of tartar in a small bowl.
Stir again, the mixture will be quite sticky and heavy.
Pour a ¼ of the dough into a 12 inch greased loaf pan. On top sprinkle ¼ of the topping, pour another ¼ dough on top, sprinkle again with topping, continue until dough and topping are fully used.
Bake for 45 minutes to 1 hour. Check with a toothpick, if it comes out clean the loaf is done
Slice up to your desired thickness.
Store in the fridge for 7 days or freeze individual slices for 6 months
Notes:
Make sure the coconut oil is fully liquified
If using frozen zucchini, make sure it is fully at room temperature or else coconut oil will solidify in the dough creating chunks.
